Mom's Gazpacho

Mom's Gazpacho - courtesy of Clint Cresawn

Makes 8 Servings

Ingredients

1 egg

2 cups chopped fresh plum tomatoes

1/2 cup chopped green or yellow pepper

1 cup chopped cucumber, seeds removed

1/2 cup finely chopped red onion

2/3 cup olive oil

Juice of 1/2 lemon

2 cups of beef broth (optional)

1/4 cup red wine vinegar

1/4 cup finely minced parsley

1 teaspoon dried oregano

2 tablespoons Worcestershire

Pepper, coarsely ground

2 cloves garlic, finely chopped

Salt

1 46-ounce can tomato juice

1/2 cup plain bread crumbs

Tabasco, to taste

Preparation

Place egg in small pot of cold water, bring to a boil, and let simmer for 10 minutes

In a pot of large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire and coarsely ground black pepper to taste. Stir.

Sprinkle garlic with a pinch of salt and set in bowl

When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork

Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg and salt mixture. Add bread crumbs and stir so that they dissolve into liquid

Taste for seasoning and add salt, pepper, and Tobasco to taste. Chill for at least 4 hour and serve. Garnish with chopped parsley, minced red onion and chopped olives if desired.

This recipe and cook's notes can be found here.